CN1348722A - Active chitosan food preservative and its prepn. method - Google Patents
Active chitosan food preservative and its prepn. method Download PDFInfo
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- CN1348722A CN1348722A CN 00123064 CN00123064A CN1348722A CN 1348722 A CN1348722 A CN 1348722A CN 00123064 CN00123064 CN 00123064 CN 00123064 A CN00123064 A CN 00123064A CN 1348722 A CN1348722 A CN 1348722A
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Abstract
The present invention relates to natural food preservative which is made from high molecular chitosan with deacetyl degree higher than 80% by 10-100 KGy cobalt 60 gamma radiation treatment to make its molecular weight reduced to 30-150 thousand dalton. After purification, it can be added to meat, bean, fruit products at the quantity of 0.02-0.1 gm. per kilogram food. Advantages, low cost, no toxic side effect, can enhance immunity regulating function of human body.
Description
The present invention relates to a kind of preparation of antiseptics for natural food, active chitosan food preservative preparation specifically and in Application in Food Industry.
Food antiseptic and human health are closely related, and Chang Yong anticorrisive agent mostly is chemicals such as Sodium Benzoate, potassium sorbate in the market, too much take in and can cause potential injury to the mankind.People begin to pay close attention to and seek biogenic anticorrisive agent new, that have no side effect for this reason.
The purpose of this invention is to provide a kind ofly have no side effect, the preparation method of active chitosan food preservative that antiseptic property is good.
Shitosan in the organisms such as shell has certain antiseptic effect.Recently it is found that to change its structure, its antiseptic property improves greatly.Structure is suitable, and it can strengthen 1000 times to colibacillary bacteriostasis, and the bacteriostasis of staphylococcus aureus is strengthened 100 times.Can be so far still nobody the suitableeest bacteriostatic structure of finding out shitosan with and preparation method thereof, also nobody applies it on the food antiseptic.
Carried out system research through antifungal mechanism and antagonistic property, found out its highly active existence form shitosan.Its major technique feature is, deacetylation is reached polymer chitosan more than 80%, and to place intensity be 2.5～5KGy/h's
60C
oUnder the γ source, dose of radiation reaches 10～100KGy.Make its molecule disconnected to 3～150,000 dalton, or with cellulase 10～20 units/gram shitosan partial hydrolysis, making its molecule reduce to 3～150,000 dalton must split (falling) and separate thing, through acid or film carry out purifying remove disturb impurity after, look different food products and needs, by 0.01～0.2 ‰ it is mixed in wherein, behind pasteurization, can obtain the expection antiseptic effect.
Present technique can be widely used in the anticorrosion of meat products, fruit product, dairy produce and multiple beverage, its consumption few (only be chemical preservative 1/50～1/20), cheap (be about chemical preservative 1/5～1/2), added value height, 200,000 yuan of the benefits of creating per ton, the domestic and international market is wide.Without any side effects, to improving existent environment of people, produce positive impact.Be applied to food antiseptics such as meat, beans, milk and fruit, be food security, the harmless anticorrosion new road of creating.
Embodiment
1. deacetylation being reached polymer chitosan more than 80%, to place intensity be 2.5KGy/h's
60C
oUnder the γ source, dose of radiation reaches 10KGy, makes its molecule disconnected to 30,000 dalton, and obtained product (degradation product) is looked different food products and needs after purifying is carried out in acid, by 0.01 ‰ it is mixed in wherein, can obtain the expection antiseptic effect behind pasteurization.
2. deacetylation being reached polymer chitosan more than 80%, to place intensity be 5KGy/h's
60C
oUnder the γ source, dose of radiation reaches 100KGy, makes its molecule disconnected to 150,000 dalton, and obtained product (degradation product) is looked different food products and needs after film carries out purifying, by 0.2 ‰ it is mixed in wherein, can obtain the expection antiseptic effect behind pasteurization.
3. deacetylation is reached polymer chitosan more than 80% with cellulase 10 units/gram shitosan partial hydrolysis, make its molecule reduce to 30,000 dalton and must split (falling) and separate thing, after purifying is carried out in acid, behind pasteurization, can obtain the expection antiseptic effect.
4. deacetylation is reached polymer chitosan more than 80% with cellulase 20 units/gram shitosan partial hydrolysis, make its molecule reduce to 150,000 dalton and must split (falling) and separate thing, behind the obtained product film purifying, behind pasteurization, can obtain the expection antiseptic effect.
Implement comparative example
1. will insert in the bacteria culture media (include 0.02g/l, molecular weight is 90,000 daltonian shitosans) through minced meat 0.1 gram that placement is spent the night.Contrast 1 is not for adding the minced meat of shitosan, and contrast 2 is for adding the sausage of 1g/l Sodium Benzoate.28 ℃ of 100rpm shaken cultivation 72 hours, every the growth of 24 hours sampling bacterial detection, the result was as follows:
Table 1 shitosan and Sodium Benzoate are to the meat products antisepsis relatively
As seen from Table 1: cultivated 72 hours, the sample bacterium number of handling without shitosan reaches 1.39 * 10
9/ ml.The sample bacterium number of handling through shitosan is 3 * 10
3/ ml demonstrates desirable antiseptic effect.With the sample (bacterium several 5 * 10 of handling through Sodium Benzoate
4/ ml) compare and also show better trend.
2. saccharomycete Y14 is connected to wheat juice culture medium (including the 0.02g/l molecular weight is 120,000 daltonian shitosans),, surveys yeast growth every sampling in 24 hours 28 ℃ of 100rpm shaken cultivation 72 hours.Contrast 1 is not for adding the wheat juice of shitosan, and contrast 2 is for adding the wheat juice of 1g/l Sodium Benzoate.The result is as follows:
Table 2 shitosan and Sodium Benzoate are to the fruit juice antiseptic effect relatively
As can be seen from Table 2, handle with the antiseptic effect of handling the two through chemical preservative quite similar through shitosan.
Claims (3)
1. active chitosan food preservative and preparation method thereof, it is characterized in that deacetylation is reached polymer chitosan more than 80%, to place intensity be 2.5～5KGy/h's
60C
oUnder the γ source, dose of radiation reaches 10～100KGy, makes its molecule disconnected to 3～150,000 dalton, obtain product acid or film purifying after, behind pasteurization, get final product.
2. active chitosan food preservative and preparation method thereof, it is characterized in that deacetylation is reached polymer chitosan more than 80% with cellulase 10～20 units/gram shitosan partial hydrolysis, make its molecule reduce to 3～150,000 dalton, obtained product gets final product behind pasteurization behind acid or film purifying.
3. according to described active chitosan food preservative of claim 1 and preparation method thereof, it is characterized in that looking different food products need be by 0.01～0.2 ‰ active chitosan, be applied to respectively meat, milk, really, dip, beverage, low wine and need food through pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00123064 CN1348722A (en) | 2000-10-12 | 2000-10-12 | Active chitosan food preservative and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00123064 CN1348722A (en) | 2000-10-12 | 2000-10-12 | Active chitosan food preservative and its prepn. method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1348722A true CN1348722A (en) | 2002-05-15 |
Family
ID=4589544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00123064 Pending CN1348722A (en) | 2000-10-12 | 2000-10-12 | Active chitosan food preservative and its prepn. method |
Country Status (1)
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| CN (1) | CN1348722A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339020C (en) * | 2004-10-25 | 2007-09-26 | 贵州益佰制药股份公司 | Balance food and its preparing process |
| CN100369937C (en) * | 2006-09-29 | 2008-02-20 | 北京大学 | Preparing low molecular weight chitosan by sensitizing radiation degradation method |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
-
2000
- 2000-10-12 CN CN 00123064 patent/CN1348722A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100339020C (en) * | 2004-10-25 | 2007-09-26 | 贵州益佰制药股份公司 | Balance food and its preparing process |
| CN100369937C (en) * | 2006-09-29 | 2008-02-20 | 北京大学 | Preparing low molecular weight chitosan by sensitizing radiation degradation method |
| CN103155974A (en) * | 2013-03-22 | 2013-06-19 | 浙江大学 | Hot pepper refreshing storage agent and applications thereof |
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